Kansas City Steak Soup

Sometimes you just need steak soup and this recipe yields a gallon of it. Really, a whole gallon. This is a roux-based soup made with round steak, tomatoes, carrots, and other vegetables. Freezes beautifully.

INGREDIENTS (for 1 servings):

1 pound round steak, chopped

1 cup margarine

1 cup all-purpose flour

1/2 gallon water

1/4 tablespoon ground black pepper

1 large carrot, diced

1 onion, chopped

1 stalk celery, diced

1 (16 ounce) package frozen mixed vegetables

16 ounces stewed tomatoes

12 cubes beef bouillon

2 tablespoons margarine

PREPARATION:

Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.

Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.

In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.